the individual animals, — their habits, their normal condition 

 and their abnormal moments. 



In the milking of a cow is found largely the purity of the 

 milk. Whether clean or not depends upon the man who milks 

 and the cow which is milked. Even from a dirty cow clean 

 milk can be drawn, but clean milk cannot be drawn from a 

 clean cow by a man dirty by nature. Evidently the process is 

 therefore dependent upon the knowledge of cleanliness in the 

 milker and his skill to apply that knowledge. Eor instance, 

 there has been drawn from a cow whose flank was covered 

 with one-half inch of manure, milk that did not change at 

 room temperature in twenty-eight days, but by the ordinary 

 milker the milk drawn was curdled in thirty-six hours. This 

 illustrates an extreme case of knowing how to proceed. Con- 

 sequently, it is more necessary to have dirt adherent by means 

 of moisture than to try to get rid of it completely, for do the 

 best you can by grooming, a dry surface will always furnish 

 scales. Cleanliness is most desirable, for it reduces the 

 amount of chance, but a few acts of well-directed eifort will 

 be worth more than excessive expense instituted by uniform 

 regulations. These must emanate from the knowledge and 

 skill of man. Laws and regulations are designed for igno- 

 rance, lack of skill or maliciousness, and should not extend to 

 the point where they interfere with well-directed effort and 

 skill. Grooming, clipping and other precautions are ad- 

 mirable, but the man is more essential, not especially for 

 decoration in white suits but with a clean, intelligent brain. 



I cannot pass this without referring to the counting of bac- 

 teria. This is perhaps one of the most valuable means of test 

 control available, but like all others should be subject- to 

 proper interpretation. Let us illustrate by citing an udder 

 from which 50,000 bacteria per cubic centimeter were 

 counted. The udder appeared normal and was normal so far 

 as human agency could determine. This is unusual, but is 

 incident to the dairy business. Familiarity with these things 

 causes one to hesitate before pronouncing unless he has grown 

 dogmatic by the process of using averages, as is so common. 

 Again, suppose the milk producer furnishes a dirty milk and 

 has been keen to keep down the bacterial count by ice. Such 



